Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
The high percentage of water in most fresh foods makes
them very perishable. They spoil or lose their quality
for several reasons:
* growth of undesirable microorganisms- bacteria,
molds, and yeasts, * activity of food enzymes,
* reactions with oxygen,
* moisture loss.
Microorganisms live and multiply quickly on the
surfaces of fresh food and on the inside of bruised,
insect-damaged, and diseased food. Oxygen and enzymes
are present throughout fresh food tissues. Proper
canning practices include:
* carefully selecting and washing fresh food,
* peeling some fresh foods,
* hot packing many foods,
* adding acids (lemon juice or vinegar) to some foods,
* using acceptable jars and self-sealing lids,
* processing jars in a boiling-water or pressure
canner for the correct period of time.
Collectively, these practices remove oxygen; destroy
enzymes; prevent the growth of undesirable bacteria,
yeasts, and molds; and help form a high vacuum in
jars. Good vacuums form tight seals which keep liquid
in and air and microorganisms out.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
